I know I already have an enchilada post on this blog, but it is one of my favorite meals, and this time I made it differently using red lentils instead of beans. I got the idea from the Peas and Thank You cookbook, and for the most part followed her recipe, using red lentils as the main stuffing. I made my own enchilada sauce from vegetable bullion, warm water, cornstarch and salsa verde. Also, instead of using the non-dairy cheese I used steamed and smashed sweet potatoes. Both techniques are described in my earlier blog post about sweet potato and black bean enchiladas.
Here’s a pic, topped with salsa and black olives.
This is one of my staple recipes. I love the sweetness of the (dried) apricots in this hearty stew from Color Me Vegan. With 17 grams protein, 7 grams of fat and only 364 calories per serving, this recipe provides two full dinners and two full lunches. It is soy-free, wheat-free, and oil-free if you saute using water (which I often do).
The recipe doesn’t call for spinach, but I take every opportunity I can to incorporate greens into our food because they are so incredibly healthy. So I threw in about four handfulls of baby spinach with 5-10 minutes left to go in cooking time. It shrinks down and you barely know it is there.
Usually we eat this as a standalone meal, but tonight we ate it with home-made Black Bean and Portobello Burgers that we had pre-made and stored in the freezer.